Have you started planning the Thanksgiving meal yet? Fall is definitely in the air, and both of these recipes will compliment your holiday table beautifully. The pear chutney is an aromatic delight, and a perfect pairing for your turkey, no matter how you prepare it. And for dessert, I suggest this scrumptious pumpkin Bundt cake with caramel drizzle. It’s sure to be a crowd pleaser.

Bake for around 50 minutes at 350 degrees. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.

For the Caramel Drizzle:

Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 8 minutes, stirring occasionally. Remove from stove and add butter and vanilla. Cool for five minutes and drizzle over cooled cake.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com

If you are anything like me, you like to plan out your week so you can be best efficient with your time and money. However, this does not always happen, especially when one needs to make a large meal for many guests. So, this list of ingredients was put together to help you manage your time well over the Thanksgiving week.

The meal:

Roast turkey

Homemade dressing

Cranberry sauce

Baked sweet potatoes

Green bean casserole

Cornbread or brown and serve rolls

Pickle and raw veggie tray

Pumpkin pie

Apple crisp

The Check-Your-Pantry List (buy if necessary):

• Flour, about 4 cups

• Sugar, about 2 cups

• Brown sugar, 2-3 cups

• Honey, 1 cup and maybe a little more

• Thyme, dried, around 3 tsp

• Lemon-pepper seasoning, around 2 tsp

• Cooking oil, plain, a few tablespoons

• Cooking spray

• Pumpkin pie spice around 1 1/2 tsp

• Salt and pepper

• Cornmeal, 1 cup (if you’re making cornbread)

• Baking powder, around 4 tsp (for cornbread)

• Cinnamon, around 1 tsp

• Oatmeal, around 1 cup

• Vegetable or chicken bouillon, 4-5 tsp

Groceries:

• Frozen Turkey, 10-12 lbs

• Onions, around 3 lbs

• Celery, 1 large bunch

• Carrots, 1 lb

• Garlic, 1 head, or 2 if you’re keen on it

• French or Italian bread, sliced, 1 loaf

• Eggs (you’ll need 7)

• Butter, 1 lb

• Cranberries, fresh, 2 bags

• Sweet potatoes, large fresh, 1/2 = one serving, so as many as you need

• Potatoes, large baking, if desired

• Green beans, regular cut frozen, 2 one-pound packages

• Mushrooms, 1 pound fresh or 2 8-oz cans

• Milk, 1 quart

• French fried onion rings, 1 can

• Pumpkin, 1 15-oz can (plain pumpkin, not pie filling)

• Prepared frozen pie crust (if you’re not making your own or lack a pie plate)

If you are anything like me, you like to plan out your week so you can be best efficient with your time and money. However, this does not always happen, especially when one needs to make a large meal for many guests. So, this list of ingredients was put together to help you manage your time well over the Thanksgiving week.

The meal:

Roast turkey

Homemade dressing

Cranberry sauce

Baked sweet potatoes

Green bean casserole

Cornbread or brown and serve rolls

Pickle and raw veggie tray

Pumpkin pie

Apple crisp

The Check-Your-Pantry List (buy if necessary):

• Flour, about 4 cups

• Sugar, about 2 cups

• Brown sugar, 2-3 cups

• Honey, 1 cup and maybe a little more

• Thyme, dried, around 3 tsp

• Lemon-pepper seasoning, around 2 tsp

• Cooking oil, plain, a few tablespoons

• Cooking spray

• Pumpkin pie spice around 1 1/2 tsp

• Salt and pepper

• Cornmeal, 1 cup (if you’re making cornbread)

• Baking powder, around 4 tsp (for cornbread)

• Cinnamon, around 1 tsp

• Oatmeal, around 1 cup

• Vegetable or chicken bouillon, 4-5 tsp

Groceries:

• Frozen Turkey, 10-12 lbs

• Onions, around 3 lbs

• Celery, 1 large bunch

• Carrots, 1 lb

• Garlic, 1 head, or 2 if you’re keen on it

• French or Italian bread, sliced, 1 loaf

• Eggs (you’ll need 7)

• Butter, 1 lb

• Cranberries, fresh, 2 bags

• Sweet potatoes, large fresh, 1/2 = one serving, so as many as you need

• Potatoes, large baking, if desired

• Green beans, regular cut frozen, 2 one-pound packages

• Mushrooms, 1 pound fresh or 2 8-oz cans

• Milk, 1 quart

• French fried onion rings, 1 can

• Pumpkin, 1 15-oz can (plain pumpkin, not pie filling)

• Prepared frozen pie crust (if you’re not making your own or lack a pie plate)

Anyone need some new dishes to enjoy at this year’s Thanksgiving dinner? Both of these dishes are perfect for the occasion. The Pecan Stuffed Acorn Squash looks gorgeous, but it’s fairly simple to make and it takes just a few ingredients. And the Pear Cake offers a delicious alternative to the traditional Thanksgiving desserts (though certainly include them, too).

The best game days are marked by the football and the food. If your last tailgate wasn’t one that your taste buds remember, it’s time for a change. Revamp your table with these classic dip recipes on us.

The Perfect Guac

(photo/recipe: gimmesomeoven.com)

What you’ll need:

3 ripe avacados

1 minced jalapeno (stem and seeds removed)

1/2 cup finely chopped red onion

1 tbsp. lime juice

1/4 cup cilantro leaves, finely chopped

1/2 tsp. coarse sea salt

dash of cumin(optional/: 1 roma tomato, cored and chopped)

What you’ll make:

Mash together ingredients. If you’re adding tomatoes, stir those in at the end. Cover with plastic wrap so that the wrap directly touches the guacamole, and refrigerate.

The Best Bean Dip

(photo/recipe: the-girl-who-ate-everything.com)

What you’ll need:

1 can refried beans

1 cup picante sauce

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

3/4 cup sour cream

1 pckg. cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

tortilla chips

What you’ll make:

In a bowl, combine first eight ingredients and serve with chips and salsa.

Ways to cook it:

Slow cooker: cover and cook on high for two hours

Oven: bake dip at 350 degrees for 20 to 30 minutes

Microwave: heat in bowl for five to eight minutes

Mississippi Sin Dip

(picture/recipe: amandajeanbrown.com)

What you’ll need:

1 loaf French bread (Italian loaf)

1 8 oz. cream cheese, room temperature

1 1/2 cup sour cream

2 cups shredded sharp Cheddar

1/2 cup chopped smoked ham or prosciutto

1/3 cup green onion, chopped fine

4 oz. can of chopped green chilies, undrained

1/4 cup jalapeno pepper, chopped fine

couple shakes of Worcestershire sauce

What you’ll make:

Preheat oven to 350 degrees.

Prepare the bread by cutting off the top of the bread 1/2 inch deep. Hollow out the bread, leaving about a one inch shell. Set top aside and cut inside bread into cubes for toasting and dipping later. Mix all ingredients in mixer until blended.

Place a piece of aluminum foil large enough to wrap around the whole loaf onto a baking sheet. Pour cheese mixture into hollowed-out bread. Sprinkle top with meat if desired. Return the top piece of bread to close the bread bowl.

Wrap completely in foil and place baking sheet in oven. Bake for one hour.

Now that many of us have a bounty of fresh, juicy tomatoes, I thought it would be an excellent time to highlight a couple of wonderful recipes so we can serve them up! Nothing beats a tomato sandwich, of course, but these are excellent dinner options. The tomato pie is perfect for the peak of the tomato season, and the caprese salad skewers make an excellent (and quick to make) appetizer for pre-dinners or for backyard patio parties this summer.

Layer half of the sliced tomatoes over the pie shell (reserving a few slices for top of pie). Next, spread half of the mayonnaise mixture on top of tomatoes. Finally, layer all of the chopped basil and onions.

If you’re looking for a cool treat to bring to a weekend gathering this summer, you can’t go wrong with anything chocolate and creamy. This chocolate mousse pie is absolutely delectable and will please everyone at the next backyard party.

Enjoy your summer and bon appétit!

Chocolate Mousse Pie

1 ready-made graham cracker crust

8 ounces cream cheese, softened

1/2 cup powdered sugar

3 Hershey bars (1.5 oz.), chopped

3 Special Dark Hersey bars (1.5 oz.), chopped

1/3 cup heavy cream

8 ounce container of Cool Whip

Melt cream and chocolate in microwave in a microwave safe bowl for 45-60 seconds. Stir until chocolate is melted. If additional melting time is needed, melt for 10 more seconds.

In a stand mixer, cream sugar and cream cheese until smooth.

Next, in the mixer, add chocolate mixture to cream mixture, reserving around 1/4 cup of chocolate mixture for garnish.

On a slow speed, add Cool Whip to mixture.

Pour mixture into prepared crust, smooth top and drizzle with remaining chocolate sauce.

Refrigerate for at least 4 hours.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com

In a deep-fryer, preheat oil to 350 degrees F. You can use a low/wide pan with a mesh splatter cover, as well.

Take sliced tomatoes and sprinkle salt / pepper on each side. In a dish, place flour with minced garlic. Then, in a second dish, mix breadcrumbs with cayenne and paprika. In a third dish, beat eggs with milk. Then take the sliced tomatoes and run them through the flour, then the eggs, and then through the breadcrumbs. Add to fryer. Only add several pieces at a time. Allow pieces to fry evenly for about 2 minutes. Drain on paper towels and serve.

If you’re planning a backyard get-together this summer, why not try something totally new and different? This jerk spiced shrimp with pineapple salsa is a dish that’s sure to please any seafood lover! The salsa is a snap to make, too.